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Tag Archives: cauliflower salad

This cauliflower salad has become a firm favourite as part of work lunches over the last few weeks. It’s great eaten straight away, but the creaminess really seems to intensify over a couple of days! I’ve given the recipe here to include baby carrots, as I had some pretty little orange and purple ones in, but it works just as well using only cauliflower.

To pair with the creamy salad, the second recipe is brightly flavoured, with olives, rocket and lemon enhancing the black beans. Herbs are welcome in this salad too, I’ve used mint but parsley, coriander or basil would be great too. Even tarragon thinking about it.

The bean salad keeps well in the fridge for 3 days or so, we ate the salads for lunch the day after making them, and then three days later and they were great both times.

In a large roasting tray toss the carrots with the oil and a bit of salt. Roast for 10 minutes. Add the cauliflower and mix, then roast for a further 25 minutes, turning once. There should be some lovely caramelised dark brown bits on the cauliflower and the carrots should be tender. Cool.

In a smallish bowl, add the hot water to the tahini and mix it carefully to combine. The water being hot helps the tahini to soften as it can be quite stiff. Beat in the yoghurt, salt and pepper and lemon juice.